- A bag of salad potatoes
- A handful of wild garlic
- 1 tbsp red wine vinegar
- 2 spring onions
- 2 sirloin minute steaks
- 2 large handfuls of lamb's lettuce
- 3 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Pan with a lid
- Small food processor (optional)
- Griddle or frying pan
Fill the kettle and boil it. Scrub the potatoes in cold water. Pop them in a pan. Pour in enough hot water from the kettle to cover them. Pop on the lid. Bring to the boil.
Turn the heat down under the potatoes. Simmer for 12-15 mins till the potatoes are tender when pressed by a fork. Drain them.
While the potatoes simmer, give the wild garlic a good rinse. Roughly chop it. Pop it in a small food processor. Add 1 tbsp of the vinegar and 2 tbsp olive oil. Season. Blitz to make a sauce. No processor? Just finely chop the wild garlic and stir everything together.
Trim and finely slice the spring onions. Put to one side. Tip the drained potatoes out onto a chopping board. Lightly squash them with a fork so they just burst. Put aside with the spring onions.
Rub 1 tsp oil into each sirloin minute steak. Season with salt and pepper. Warm a griddle or frying pan over a high heat. When it's really hot, add the steaks.
Fry the steaks for 1-3 mins. Flip them over, fry for another 1-3 mins (the less you cook it, the rarer it will be). Pop the steaks on a warm plate. Cover with foil. Leave the steaks to rest.
Warm another 1 tsp in the griddle or frying pan. Add the spring onions. Turn the heat down. Stir and fry for 3-4 mins till the spring onions are soft and glossy looking.
Add the potatoes to the pan. Fry the potatoes for 5-8 mins till they're a little golden. Turn every so often. Serve them with the steaks, the lamb's lettuce and wild garlic sauce.